Roast Lamb with Potatoes
Nutrition
Calories: 713.95 kcalCarbohydrates: 91.39 gProtein: 10.29 gFat: 27.5 gSaturated Fat: 3.78 gSodium: 36.88 mgFiber: 10.6 gVitamin A: 1.2345 IUCalcium: 88.52 mgIron: 4.49 mg
Ingredients
- 18 whole Garlic cloves peeled
- 3 tbsp dried rosemary
- 3/4 cup extra-virgin olive oil
- 3 tablespoons dried oregano
- 2 cups lemon juice
- 3-1/4 cups red wine
- 1 dash salt to taste
- 1 dash black pepper to taste
- 8 lbs leg of lamb bone in, trimmed of excess fat
- 6 lbs russet potatoes peeled and cut lengthwise into sixths
Instructions
- Finely chop 8 cloves garlic and place in a pan large enough to hold lamb. Add 2 tbsp. oregano, 2 tbsp. rosemary, 6 tbsp. oil, 1 cup lemon juice, wine, and salt and pepper to taste. Mix thoroughly. Place lamb in marinade, turning to coat well on all sides, then cover and refrigerate overnight.
- Crush 6 cloves garlic and remaining 1 tbsp. oregano and 1 tbsp. rosemary together with a mortar and pestle (or mince them finely together). Season to taste with salt and pepper.
- Preheat oven to 375°. Remove lamb from marinade, discard marinade, and pierce lamb in 8 - 10 places with a paring knife. Rub garlic-herb mixture over lamb, pressing it into incisions with your fingers, then coat surface of lamb with about 3 tsp. oil.
- Mix remaining 3 tbsp. oil and remaining 1 cup lemon juice together in a bowl. Crush remaining 4 cloves garlic, place in a large roasting pan, and add potatoes. Place lamb on top of potatoes. Roast, frequently basting lamb with lemon mixture, and occasionally turning potatoes and basting them with pan juices, for 1 hour and 45 minutes for well-done. Turn off oven. Remove lamb and allow it to rest for about 10 minutes, keeping potatoes warm in oven until you are ready to carve and serve lamb.